A soup is a perfect dish to savor when you desire something that is hearty, warming, and nutritious. The recipe described below is open for improvisation as one can use whatever vegetables they have available in their pantry or fridge. A preferred combination includes butternut squash, carrots, broccoli (rich in immune-boosting vitamin C), and frozen green beans.
Why You’ll Love This Recipe
- Great way to add more plant-based protein to your diet
- Perfect for meal prep as it freezes really well
- Customizable based on what veggies and spices you have available
Ingredients:
- Olive oil
- Onion
- Garlic
- Vegetable broth
- Red pepper flakes
- Salt
- Pepper
- Dried mixed herbs
- Cannellini Beans
- Black Beans
- Chickpeas
- Kidney Beans
Frozen Green Beans
How To Make This Recipe:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until the onions are translucent.
- Pour in the vegetable broth along with seasonings, cannellini beans, black beans, chickpeas,and kidney beans.
- Bring everything to a boil.
- Then add remaining vegetables (broccoli,broth squash,and carrots). Reduce heat slightly then simmer until vegetables become tender(for around half an hour).
6.Add frozen green beans; let it cook for ten more minutes.
Cooking Time and Temperature Guidelines:
Prep time:15 mins; Cook time:40 minutes Total time:55 minutes
Pro-tips:
1.Soak dried bean overnight before cooking if using instead of canned for better texture.
2.Cook the soup longer than suggested which will help meld flavors together creating an overall richer taste.
3.If freezing the soup allow it cool completely first
4.Make sure every bean gets cooked through by keeping the soup at a simmer.
Seasoning Options:
You can season this soup with any spices that you enjoy. Here are some examples:
– Smoked Paprika
– Cumin
– Turmeric
– Coriander
– Oregano
Recipe Tips:
- Cut vegetables evenly for even cooking time.
- Rinse canned beans under running water in a large strainer—this removes extra salt and starch from the canning process.
- Swap your favourite seasonal vegetables as per your preference.
Recommended Tools to Make this Recipe:
A Large pot or dutch oven
To sum up:
This hearty nine-bean soup is an incredibly nutritious and filling meal that is easy to customize based on ingredients one has available. As it’s rich, savory in flavor profile, high protein content, makes it perfect for warming up on cold winter nights or being an appetizing lunch option throughout the year.
FAQs
Sure! Here are three frequently asked questions with answers for “Satisfy Your Cravings with Hearty 9 Bean Soup” recipe:
Q1: Can I use canned beans instead of dried beans in this recipe?
A1: Yes, you can use canned beans if you don’t have the time to soak and cook dried ones. One can is typically equivalent to around 1.5 cups cooked beans, so for this recipe that calls for a total of 6 cups of mixed beans, you will need four cans (15-16 ounces each) drained and rinsed.
Q2: Is there anything I could substitute the vegetable broth with?
A2: Yes, you could easily substitute the vegetable broth with water or chicken broth if you prefer. You may also consider adding some bouillon cubes or powder to enhance the flavor.
Q3: What is the best way to store leftover bean soup?
A3: Allow any leftover soup to cool completely before transferring it into an airtight container and refrigerating it within two hours of cooking. The bean soup should keep well in the fridge for up to five days or in the freezer for up to six months. To reheat frozen soup, let it thaw overnight in your refrigerator before reheating on your stovetop over medium-low heat until heated through.
